Wednesday, January 13, 2016

Cheesy Bacon and Potato Faux Quiche

Quiche itself isn't a hard dish to make. That being said, I concocted this faux quiche because I don't really care for eggs. I know that seems strange to say, but I really do feel like it's a texture issue for me. So I made this dish to try to re-create the feel of a quiche for my family without having to eat my way through all of those strangely textured eggs to get to the good stuff.

WHAT YOU NEED:

1 can refrigerated biscuits, quartered

3 eggs, scrambled

1/2 pound bacon, cooked and chopped

2 cups frozen potatoes O'Brien

1 cup shredded sharp cheddar cheese

1 tbsp salt

1 tbsp pepper

1 tbsp garlic powder

INSTRUCTIONS:

Grease a round cake pan. I use Pam but I suppose you could use butter. Place your quartered biscuits into the cake pan in an even layer. Sprinkle the potatoes O'Brien over top of your biscuits and an even layer. Follow suit with the shredded cheddar cheese. Mix the seasonings into your scrambled eggs, and then add your bacon to the scrambled eggs. Pour your egg mixture over top of the ingredients in the pan as evenly as possible. Sprinkle on some more shredded cheese if you want to. I know I wanted to! Bake covered (I used aluminum foil) at 350° for 35 minutes. Remove your cover, and bake for an additional five minutes. Allow the faux quiche too cool for 10 minutes before dividing into wedges and serving. I ate mine with hot sauce.